ONE FOR THE TABLE:

Crispy, irresistible BBQ fries

Potatoes are my kryptonite. I don't care if they are mashed, baked, fried, hashed...it just doesn't matter. I can't say no to them in any form.

So what's a girl to do with five russet potatoes sitting on the counter? Cut them into thick wedges and slather them with barbecue sauce? Why not. And then eat them one by one until you feel you can't stuff yourself anymore. Rinse. Repeat.

The fry itself is not overwhelmed with barbecue sauce flavor, but it ends up having a nice smoky-sweet background taste. So, to really drive home the whole barbecue experience, mix more of the barbecue sauce with sour cream to make a dipping sauce. Yum.

You will love how the barbecue sauce adds a crispiness to the edge of the fries. Make them for your next cook out. You won't be able to stop eating them!

Preheat oven to 425 F. Prepare two large rimmed baking sheets with foil and cooking spray. In a large bowl, whisk together 1/2 cup barbecue sauce, olive oil and black pepper.

Place sliced potatoes in bowl with barbecue sauce mixture and toss to coat. Spread sliced potatoes in a single-layer on both baking sheets. Bake until golden brown and tender with crispy edges, about 20-30 minutes (depending on your oven. Rotate pans once through the cooking process. Sprinkle with kosher salt after you remove from the oven.

Combine sour cream with remaining 1/4 cup barbecue for the dipping sauce. Let fries cool off a little before eating. The insides of thick-cut fries are very hot. You will taste more flavor if you let them cool slightly.

(Cathy Pollak runs her own vineyard and winery in the Willamette Valley of Oregon. She blogs about food and wine at noblepig.com. One for the Table is Amy Ephron's online magazine that specializes in food, politics, and love. http://www.oneforthetable.com)